Improvised Indian Tomato Rice Soup

I made a big batch of this soup yesterday. Making this soup allowed me to use up some leftover cooked rice and to clear some frozen tomatoes out of our freezer.

I have made it once or twice before but I could not for the life of me find the recipe, so I had to remember/guess how to make it. It turned out quite well, actually. It was spicier and less sweet than when I made it before, but that’s fine. Both ways are good.

Here is what’s in it:

1 or 2 tbsp. of olive oil
1 tsp. of cumin seeds
1 tsp. of yellow mustard seeds
A little bit of onion, chopped
2 cloves of garlic, chopped (homegrown last year)
2 tbsp. of madras curry powder
10 cups of water
2 cubes of vegetable bouillon
3 cups of stewed and frozen tomatoes (homegrown last year)
1 cup of chickpeas
1 bunch of lacinato kale
3 or 4 cups of cooked rice

I didn’t mean to use that much rice. I was trying to scrape about half of it out of its dish and into the soup but, like the fool that I am, I was scraping out the rice over the soup pot. So of course the whole big block of rice fell out of the dish and into the soup, thereby turning my Indian Tomato Rice Soup into what would more accurately be called Indian Tomato Rice Stew. And that’s after I added more water, bouillon, and curry powder after the big rice incident.

But, as I say, it was quite yummy.


One response to this post.

  1. Since you are using homegrown ingredients, would you like to enter this post in our Grow Your Own roundup this month? Full Details at


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